Mocha matari is produced in the northern part of Yemen and has a strong sour taste.

Although Yemen is located in the Middle East with the Arabian Peninsula, it can actually be said to be almost closely connected with the African continent opposite the Red Sea. The process of Ethiopian coffee passing through Yemen also illustrates this geographical adjacency. Ethiopian coffee processed in a natural way is still called mocha. With regard to the export of coffee, the quality of coffee has been adversely affected due to the complexity of the circulation process.

Mokamatari, Yemen | Yemen Mocha Mattari

Mokamatari is produced in the northern part of Yemen and has a strong sour taste. Generally speaking, mocha coffee is very unique, has a suitable texture and contains chocolate aroma. Due to the unfavorable climatic conditions in Yemen, it is necessary to cultivate coffee seedlings and then transplant them to step-shaped coffee cultivation sites in alpine areas. As you pass through coffee farms in rural Yemen, you can see spectacular coffee-growing areas that seem to be cut into steps. Because there is less annual precipitation, a unique step waterway that can supply water to coffee trees has been made. Due to this adverse climatic conditions, the general Yemeni coffee raw beans are relatively small in size and very hard in shape. About 35% of Yemeni coffee production is Mokasanani and Mokamatari, which are considered to be of the best quality in Yemeni coffee.

Flavor characteristics: Aroma | Flavor | Acidity | Sweetness | Body | Aftertaste Roasting Point: Light | Cinamon | Medium | High | City | Fullcity | French | Italian Variety: Typica, Bourbon Processing Method: Natural Species: Arabica Flavor: sweetness, fruits, spice, Deep, Earthy,Chocolate, wine

Yemen Mokasanani | Yemen Mocha Sanani

The coffee produced in Sanani, the capital of Yemen, is grown in a high temperature and dry climate at an altitude of about 1000m ∼ 1300m. Varieties include iron pickup and bourbon, Yemeni coffee is mostly processed by natural drying, with rich sweetness and sour taste of fine red wine. The Sanani coffee harvested between November and December has a mild and well-balanced taste and aroma and is a premium coffee.

Flavor characteristics: Aroma | Flavor | Acidity | Sweetness | Body | Aftertaste Roasting Point: Light | Cinamon | Medium | High | City | Fullcity | French | Italian Variety: Typica, BourbonProcessing Method: Natural Species: Arabica Flavor: sweetness, fruits,spice, Deep, Earthy, Chocolate, wine

Summary: countries at the entrance to the Red Sea on the southwest coast of the Arabian Peninsula

Capital: Sana'a (Sanaa)

Language: Arabic

Climate: high temperature climate, monsoon climate, temperate climate

Religion: Sunni Islam 53%, Shiite Islam 46.9%

Production area: Mattari, San'ani,Hirazi/Harasi, Haimi, Saihi, Ismaili, Sharasi, Dhamari, Rimy

Production varieties: Typica, Bourbon, Other Indiginous Varieties

Harvest time: October ∼ February

Planting height: 1000m ∼ 3000m

Grade: Nbig A

Processing method: Natural Dry-Process

Features: Deep, Earthy,Complex and Pungent, Rustic sweetness, fruits, spice